Sausage hack: Brie Burgers

Posted on 21 September 2018

Sausage hacks

We recently shared a recipe that uses sausage meat to make meatballs and fire-roasted chakalaka, here’s another creative way to repurpose your wors.

The earthy, mushroomy taste of the cheese pairs especially well with rich red meat.

Makes 6 (80g patties)

• 500g sausage (we used ostrich)

• salt and pepper

• handful (about 10g) fresh chopped parsley

• 6 x 1cm slices of brie

• 6 burger buns, halved

• ½ butter lettuce, leaves separated

• 1 large tomato, sliced

• 1 red onion, sliced

• 2 gherkins, sliced

 

Remove the sausage meat from the casing, place in a bowl, season and mix the mince with the parsley. Separate the meat into 6 portions, roll each into a ball then flatten into a patty shape. Braai the patties on a grid over low-medium coals for a minute before flipping. Cook for another minute (any longer might dry them out). Once you’ve flipped them, place cheese on top of each patty to melt. Prepare 6 bun halves with lettuce and tomato, then transfer the patties onto them. Top with onion and gherkin, and the other bun halves.


Words and styling by Amerae Vercueil






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